Brussels Sprouts Bacon Recipe

Brussels sprouts: Small green vegetables that taste a bit like cabbage when cooked and get sweeter when roasted or sautéed.

Bacon: Thin slices of cured pork that add a smoky, salty crunch to the dish.

Olive oil: A cooking oil made from olives that helps cook the brussels sprouts and adds a mild flavor.

Salt: A common seasoning that brings out the flavors of the ingredients.

Black pepper: A spice that adds a little heat and depth to the dish.

One of the most important steps in this Brussels sprouts bacon recipe is cooking the bacon until it’s crispy before adding the brussels sprouts. Here’s how to get that just-right crispiness without burning it:

1. Heat your skillet over medium heat first. This helps the bacon cook evenly.
2. Add the chopped bacon pieces in a single layer so they don’t overlap. Crowding the pan can make them steam instead of crisp.
3. Let the bacon cook without moving it too much at first. This lets the fat render out and the edges get golden.
4. Once the edges start to curl and brown, stir or flip the pieces so they crisp on all sides.
5. When the bacon looks crispy and a little browned, use a slotted spoon to take it out and drain on paper towels.

Getting the bacon crispy first is key because it adds a smoky crunch that makes the brussels sprouts taste amazing. Plus, cooking the bacon first leaves behind flavorful fat in the pan, which helps brown the brussels sprouts and gives them a richer taste.

I remember the first time I tried this, I kept stirring the bacon too much, and it ended up soft instead of crispy. Once I learned to be patient and let it sit in the pan, the texture was so much better. Also, saving the rendered bacon fat in the pan is a little shortcut that makes the whole dish tastier without needing extra oil. It’s a simple trick that really makes a difference!

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• brussels sprouts - Substitute with cauliflower: Cauliflower can be roasted and seasoned similarly, providing a mild and slightly nutty flavor.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with pancetta: Pancetta offers a similar fatty, salty taste but with a slightly different texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for roasting.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spiciness, though use it sparingly as it is much hotter.

• Allow the brussels sprouts and bacon mixture to cool completely to room temperature before storing. This helps to prevent condensation, which can make the dish soggy.

• Transfer the cooled brussels sprouts and bacon into an airtight container. Make sure the container is sealed tightly to maintain freshness and prevent any odors from seeping in or out.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This will keep the brussels sprouts crisp and the bacon flavorful.

• For longer storage, consider freezing the dish. Place the brussels sprouts and bacon in a freezer-safe container or a resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. The dish can be stored in the freezer for up to 2 months.

• When ready to eat, thaw the brussels sprouts and bacon in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Reheat the dish in a skillet over medium heat, adding a little olive oil if necessary to prevent sticking. Cook until heated through, ensuring the bacon remains crispy.

• Alternatively, you can reheat the dish in the oven. Preheat the oven to 350°F (175°C), spread the brussels sprouts and bacon on a baking sheet, and bake for about 10-15 minutes or until hot and crispy.

• Avoid using the microwave for reheating, as it can make the brussels sprouts soggy and the bacon chewy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts and bacon evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. For extra crispiness, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover brussels sprouts and bacon to the skillet.
  4. Stir occasionally and cook for about 5-7 minutes until heated through and crispy.

• Microwave Method:

  1. Place the leftover brussels sprouts and bacon in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if heated through; if not, continue in 30-second intervals.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover brussels sprouts and bacon in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if necessary.

• Skillet: A large, flat-bottomed pan used for cooking the bacon and brussels sprouts evenly.

• Spatula: Useful for stirring the brussels sprouts and bacon, ensuring even cooking and mixing.

• Tongs: Handy for flipping the brussels sprouts to ensure they brown evenly on all sides.

• Cutting board: Provides a stable surface for chopping the bacon and trimming the brussels sprouts.

• Knife: Essential for chopping the bacon and halving the brussels sprouts.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Paper towels: Useful for draining the cooked bacon to remove excess grease before adding it back to the skillet.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly add it to the brussels sprouts when needed.

Use pre-trimmed brussels sprouts: Buy pre-trimmed and halved brussels sprouts from the store to save time on preparation.

One-pan method: Cook the bacon and brussels sprouts in the same skillet to reduce cleanup time.

High heat cooking: Use a higher heat setting to cook the brussels sprouts faster, but keep an eye on them to avoid burning.